Home-butchering is on the menu of late-winter chores on most Amish homesteads. Â Trust me, you don't want to be butchering animals on a hot, sweltering July day. Â So usually the meat is processed during the winter, when you can work comfortable outside or in an outbuilding and the flies are at bay. Â It's messy work, but this will keep the family in fresh meat for a long time. Â Pictured here are over 1700 pounds of beef, the Amish Cook will be having a busy day today processing all this!
Theresa
Kevin, where did they process this beef at? in the barn, shed or basement